Harvest time: 29/03/2023
Origin: Wuyishan, Tongmu, Fujian, China
Altitude: 1100 m
Cultivar: Xiao Ye Zhong
Picking Method: Manual
Jin Jun Mei black tea originates from the village of Tongmu in the Wuyi Mountain region, where the very famous Lapsang Souchong black tea is also produced. All teas from this region grow in extremely rich natural conditions.
Jin Jun Mei is often considered a luxurious version of Lapsang Souchong with a more pronounced honey flavor and is often harvested at more than 1500 meters above sea level. The tea is processed using a method similar to the one used to produce Lapsang Souchong, but without smoking, and consists of multiple buds. Jin Jun Mei has recently become very popular in China and is often bought as a gift for family and friends.
In Chinese, ‘Jin Jun Mei’ means ‘Golden Eyebrows’. Most Jin Jun Mei teas in the West are called Golden Monkey. However, this term refers to the lower degree of Jin Jun Mei, which is known as Jin Mao Hou (Golden Monkey).
This tea is only harvested before the Qingming Festival every spring. The time after the festival becomes too hot and the leaves grow very quickly and it is no longer possible to harvest the buds that make up this tea. Therefore, after the Qingming Festival, the harvested leaves are mainly used to produce Lapsang Souchong.
According to Chinese medicine, Jin Jun Mei is an excellent beauty tea because it helps regulate weight and has a very good effect on the appearance of the skin. In addition, it strengthens immunity, has a calming effect and slows down the aging process.
The taste is sweet with hints of honey and a subtle fruity aroma of orange. This bud tea provides a uniquely rich and delicious cup of liquid. The malt profiles of barley and wheat are in the foreground, followed by a taste that reveals the fine quality of the tea bud through the fruity scent of orange.
To fully enjoy this tea, allow the water to cool for at least 2 minutes before steeping. Try shorter infusions first. With slow brewing, you will be able to fully experience the delicate aroma of this tea.
Preparation – kettle
- 2-3 g of tea
- 200 ml of water
- temp. 85°C
- 3 pour-overs: 1 min, 1.5 min, 3 min
Preparation – gaiwan
- 4-5 g of tea
- 120 ml water
- temp. 85°C
- Overflow 5: 20s, 30s, 40s, 50s, 70s
